Wednesday, August 12

Eggplant 101: How to Select, Store, and Cook Them

Of all the fabulous and quirky names out there such as aubergine, brinjal, melanzane, and egg apple, we had to go with "eggplant." It's such a dull name to describe such a singular vegetable. (Botanically, it's a fruit, but we all use it as a vegetable, so let's go with that.)

Why "eggplant"? Apparently some 18th century European cultivars resembled goose or hen's eggs, so planters called them "eggplants."

Eggplants have a long history. They are native to India where they were first cultivated over 4,000 years ago. During the Middle Ages Arabs introduced eggplant to the Mediterranean region. Eventually European explorers introduced eggplant to places such as Africa and North America. Today China, India, and Egypt are the world's leading producers of eggplant.

Eggplants are available year-round in most major supermarkets, but they are best during August-October, their prime growing season. So here are some tips on how to select, store, and cook with eggplant:

How do you select eggplant?

Look for glossy, richly colored skin that is free of dimples and bruises. Pick it up. It should be firm and heavy for its size. Gently squeeze it; it should give slightly. Avoid either rock hard or squishy eggplants.

How do you store eggplant?

Store unwashed, uncut eggplant in the crisper drawer for up to 2-3 days. Once you cut the eggplant, the flesh will begin to oxidize, or turn brown. That's okay. It's not bad, just not pretty. If, however, you cut into the eggplant, and it's already streaked with brown, or the seeds are blackened, then toss it. It's old.

How do you prepare and cook eggplant?

Rinse the eggplant with water, and cut off the green top. Use a very sharp knife; otherwise, the rubbery skin will make slicing difficult.

Many people swear by "sweating" raw eggplant before cooking it; that is, sprinkling it with salt and letting it rest for 30 minutes, to remove the bitterness. I have done it and have never noticed any significant difference. To me, it's more important to by a fresh eggplant.

Eggplant can be steamed, sauteed, roasted, broiled, baked, or grilled.

What are the health benefits of eating eggplant?

1 cup of eggplant is only 27 calories and is a very good source of dietary fiber, potassium, manganese, and vitamins B1 and B6.

Of all the cooking methods, grilling may be the kindest to eggplant. The intense heat lightly chars the outside of the eggplant, lending it an irresistible smokiness, yet keeping the flesh deliciously tender and creamy. These Grilled Eggplant Napoleons are ideal for a dinner party -- they're a breeze to make yet make a grand impression.

3. Brush eggplant slices with olive oil, and sprinkle generously with salt and pepper. Place on a hot grill that has been lightly oiled. Grill eggplant for 5-7 minutes per side, or until tender and lightly charred.

4. To assemble stacks, start by placing an eggplant slice on a plate. Top with a slice of cheese, then tomato, then basil. Repeat one more time. End with a slice of eggplant. Repeat with remaining ingredients until 4 stacks are made. Drizzle with dressing, and serve immediately.

Yum! I've found out there are a lot of eggplant avoiders out there. I am definitely not one of them. One of my favorite ways with eggplant is to roast it in the oven with lots of olive oil and garlic. Then I toss it with pasta, cream, and tomatoes.

Perfect timing! I've noticed a lot more eggplants in the store lately and have been using them quite a bit. Just yesterday I made a spinach salad with roasted eggplants and miso dressing and it was awesome.

I ADORE eggplant. My italian grandmother always swore by choosing the "male" eggplants over the "female." The males are longer and thinner in shape, the females more round and supposedly full of more eggs with a more bitter flavor. Have you ever heard of this? I'm not sure what to think but she was a smart lady...

I'll also add that for some people, nightshade vegetables like eggplant can sadly be inflammatory and often linked to arthritis.

Thanks for the great info! I must admit I've been guilty of using old eggplant many a time. It helps to buy the thin Asian variety though - seems to be less bitter/seedy. Also, I just bookmarked your eggplant parm recipe - thank you for posting a healthier option.

i have been on SUCH an eggplant craze: grilled, on frittata http://www.biggirlssmallkitchen.com/2009/08/recipe-flash-eggplant-chard-frittata.html and in bruschetta http://www.biggirlssmallkitchen.com/2008/11/jordanas-veggie-birthday-wish.html

I feel like it gets a bad rap, since it doesn't have tons of nutrients. But it has more than enough redeeming qualities, in my book

I don't get that there are folks out there that don't like eggplant (called melongene where I am from) It's such a versatile and delicious vegetable. Those stacks are fantastic. I love recipes that look like they came from a fancy restaurant that can be done at home. Thanks for the inspiration